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EL PARAIZO TERRENAL

4459 W ARMITAGE AVE, CHICAGO, IL 60639 · Grocery Store

Inspection summary

EL PARAIZO TERRENAL has been inspected 9 times by Chicago Department of Public Health since October 5, 2011. The most recent inspection, on August 11, 2020, found no infractions.

5 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on October 19, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on October 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 19, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 19, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 4 separate inspections, most recently on August 3, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME. SERIOUS VIOLATION 7-38-012a.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE LOWER CABINETS NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT NOT CLEAN IN THE RESTROOM, AND THE FRONT CEILING LIGHT SHIELD ABOVE PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN. ALSO REPLACE THE 2 MISSING CEILING TILES IN HALLWAY TO RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN 3 COMPARTMENT SINK STOPPERS, INSTRUCTED TO PROVIDE NEW STOPPERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL BEHIND 3 COMPARTMENT SINK NOT SMOOTH AND EASY TO CLEAN. MUST SEAL/PAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST INSTALL.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SIDE SURFACES OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL HOLE ON WALL BEHIND 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ICE MACHINE DRAIN LINE DRAINING ONTO FIRST COMPARTMENT (LEFT SIDE) OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE OR MUST PROPERLY DRAIN INTO FLOOR DRAIN.
  6. Canvass

    0 infractions

  7. License Re-Inspection

    0 infractions

  8. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLER MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL AT EVERY HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO PROVIDE A WRITTEN LOGBOOK AND SERVICE FROM A LICENSE PEST CONTROL COMPANY.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • INSTRUCTED TO PROVIDE GARBAGE (DUMPSTER) DISPOSAL COMPANY SERVICING PREMISES.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTRUCTED TO INSTALL METAL 3 COMPARTMENT EQUIPPED WITH AN ATTACHED METAL DRAINBOARD, A GREASE INTERCEPTOR (GREASE BOX) AND MUST BE SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE UTENSILS TO BE WASHED, RINSED AND SANITIZED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD COUNTER AND DOOR AT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD AROUND PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL SELF-CLOSING DEVICE AT TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED MISSING FAUCET AT MOPSINK. INSTRUCTED TO PROVIDE FAUCET (HOT AND COLD RUNNING WATER) EQUIPPED WITH BACKFLOW PREVENTER DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLER.
  9. License

    0 infractions

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